Halibut with Spicy Sausage & Tomatoes

Updated: Nov 23, 2020

October 28 2019

If you read my "Summer's End Dinner Party" blog (you can find it in the "Things to Gab About" tab above), you know that I'm all about prepping ahead of time, simple ingredients, not a lot of fuss when guests are present, and easy clean up.

This Halibut with Spicy Sausage is all that!  Get yourself the freshest piece of halibut you can find, add a few simple ingredients, wrap them all up tight in an aluminum foil packet and you're done.  You can make the packages hours in advance and then grill or bake them when guests arrive.  But there's no basting, turning or even watching these packets on the grill...you just let them cook.    And finally, no clean up...just throw the empty packets out and you're ready for dessert!  How easy is that!

One question that comes up is about the Spanish chorizo.   This is different from a Mexican chorizo.  It is a hard sausage link, it's precooked and usually can be found hanging in a package in the grocery section where you might find packaged prosciutto.  I'll admit that it's not the easiest item to find, but try, because it makes all the difference in this recipe!  You can also click on this link and get it overnight from Amazon. And, it's not really spicy...it's tangy and has a bite, but not bad (and I really don't like spicy, so you can trust me on this!).

Halibut with Spicy Sausage, 

Tomatoes & Rosemary

Serves 4

Total Time: 15 minutes

24 red and/or orange cherry tomatoes, divided

12 garlic cloves, peeled, smashed and divided

4 sprigs rosemary, divided

4 ounces Spanish-style chorizo, thinly sliced, divided

4 6-ounce pieces skinless halibut fillets

Kosher salt & freshly ground pepper

4 tbsp dry white wine divided

4 tbsp extra virgin olive oil, divided

Prepare a grill for medium heat (or preheat oven to 375°F).  Tear 8 sheets of heavy-duty foil to measure about 16” x 12”. Take two sheets, placed on top of each other, and place 1/4 of the tomatoes, garlic, rosemary, and chorizo  in the center.  Repeat with the remaining 3 packets.  Season halibut generously with salt and pepper and set on top.  Drizzle with 1 tablespoon each of wine and olive oil.  Bring opposite sides of foil together in the center;  crimp tightly, pressing out air, too close.

Place foil packets directly on grill grates (or on a rimmed baking sheet if using oven) and cook until tomatoes are beginning to burst and halibut is opaque all the way through, 8-10 minutes (see Chef's Note below).  Let rest at room temperature for a few minutes, then carefully open packets and transfer fish to a platter.  Top with tomatoes, chorizo and garlic and cooking juices from the packets.

Do ahead:  Packets can be assembled 1 day ahead.  Chill.

Chef’s Notes:  I like the “wow” factor of  each person opening their own packet, but if that isn’t the way you want to present it, you could put two pieces of fish in the same packet.  Adjust the quantities of remaining ingredients accordingly.

If baking in the oven, the fish may take a few minutes longer to cook. It's okay to open the packet to check for doneness, but even if it looks opaque, it's okay to take it out of the oven. Just seal it back up and let it sit for a few minutes. The fish will continue to cook as it sits.

Recipe adapted from Bon Appetit

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© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT